In a small pot, bring the water up to a boil. When the water comes up to a boil, turn the heat down to medium heat and start whisking in the butter. When all the butter has melted, whisk in all of the spices. Lay the butternut squash in a deep roasting pan with a little bit more water in the bottom of the pan, spoon the butter over top of the squash making sure that it all gets covered. Season with salt and pepper. Cover with aluminum and roast at 350 degrees for about 45 minutes or until it is all the way tender. After it has cooked, let it cook on the counter until it is cool enough to handle. Scrape out the flesh making sure you mix back with all the pan drippings and puree. If it comes out to thick adjust with water or vegetable stock, taste and adjust seasoning.

Toast walnuts in a 350-degree oven for about 10 minutes or until golden brown. Take them out of the oven and mix with extra virgin olive oil and salt and pepper. After they have cooled down, give them a rough chop.

Soak gelatin sheets in ice water. Heat sugar and glucose until it reaches 310 degrees. In a mixer, whisk egg whites and maple extract until they form stiff peaks. Slowly pure in sugar until it is all mixed together. Squeeze out the excess water from the gelatin and add to the egg white mixture. When the gelatin is fully incorporated, pour into a lined pan with plastic wrap. Let cool, when the marshmallows have fully cooled take out of the pan and cut into small pieces.

For the apples:

2 apples, peel and small diced1/4 c. apple cider vinegar2 T. sugar

Bring the sugar and vinegar to a boil. Pour over the apples and let them sit until it has fully cooled down.